Comparative Assessment of Phenolic Compounds from Authentic Wine Varieties from North-Western Romania from the 2021-2022 Harvest

  • Bogdan Florin HODIȘAN Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Manastur, nr 3-5, Cluj Napoca, Romania
  • Floricuța RANGA Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Manastur, nr 3-5, Cluj Napoca, Romania
  • Elena-Suzana BIRIȘ-DORHOI Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Manastur, nr 3-5, Cluj Napoca, Romania
  • Anca-Corina FĂRCAȘ Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Manastur, nr 3-5, Cluj Napoca, Romania
  • Maria TOFANĂ Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Manastur, nr 3-5, Cluj Napoca, Romania
Keywords: phenols, variety, wine, HPLC

Abstract

Wine is one of the most consumed beverages in the world. Romania, as a country, has a history in vineyards and wine making. This present study analyzed the phenolic compounds of 5 varieties of wine from Romania (Fetească Regală Muscat Ottonel, Riesling Italian, Pinot Gris and Merlot). The results suggested that some of the wines present a wide category of phenolic compounds where others present low values and some of the compounds are absent as detected with a developed HPLC-DAD-ESI+ method. Phenolic compounds were identified after the retention time. Merlot wine presented, in most cases, the highest values for phenolic compounds, with a few exceptions. As a conclusion, romanian wines are rich in phenolic compounds that possess a series of beneficial properties.

Published
2023-07-27